Cut the chicken into bite sized cubes. Combine the chicken with the soy sauce, sherry and the corn starch. Let marinate for 10 to 15 minutes.

Cook the chicken at a high heat, I would suggest a wok but a fry pan with high sides will work. Cook until the chicken is browned. Add the orange zest, lemon zest and the sesame oil once the chicken has started to brown. Salt and pepper to taste. Add the cilantro as a garnish.

While your marinating the chicken, prepare the rice. I prefer short grain rice but it’s a matter of your tastes. To make rice the ratio is 2 cups of water to 1 cup of rice. For this dish 2 cups of rice should be fine. I wash the rice before cooking. To wash the rice, add water to the rice and hand mix it till the water turns cloudy. Pour out the water and repeat. I usual do this about 3 times, it is to remove the starch coating on the rice.

To cook the rice, I use a rice cooker. If you don’t have one, use a sauce pot with the measured rice and water on high heat. Wait for the water to boil and when the water has boiled off, lower the heat to low and cover the pot. Let it cook on low for about 10 to 15 minutes. Check the rice by trying a few grains to make sure it is not hard in the center. Let rice rest for about 5 minutes before serving.